I am going to smoke a turkey for Thanksgiving. The smoker manufacturer recipe, which is short on inspiration, suggests 10 - 12 hours for 15 -18 lbs. Recipes online suggest 4-1/2 to 5. To prepare this by working backwards in time, that is quite a time difference.
What do members if this community suggest?
On warm in Nebraska,
I hear ya. I used to have a Brinkmann. I assume you are talking a vertical water smoker?
No way is your 4 1/2 to 5 going to do it. Your 10-12 is probably closer. Assuming you are talking a vertical water smoker.
You need to monitor the bird temp. 20 minutes per pound is a time you get when you cook at 350 in a solid tight vessel. A Drafty Brinkmann at 225-250 is going to take much longer.
One trick to crisp it up at the end is remove the water pan for a few minutes on each side. give you a nice brown skin.
The only downside of the Brinkmann is that likes to and was designed to sit around 250F and that you will not get crispy skin at that temp..
And to quote Taylor Swift, "you're nover ever ever never gonna get crispy turkey skin at that temp. Like, ever." LOL..
I just did 2 hens In my Brinkmann last week. Great chicken with great smoked taste. Floppy skin. As always.
I pull the skin when carving or pulling and shove it under the broiler for smoked "cracklins," but , as stated abov,e throw the turkey under the broiler and it will crsip right up. Watch overcooking the bird tho.
Sadly, 250F is just too low to make crispy skin work just on that smoker, That's where a Weber kettle and 325F does the perfect job.
BTDT x 100.
Remote probe thermometer.
I also have built both a thermal blanket and top hat for my Brinkmann to help keep the temps up once the weather gets cold.
Yes. I like it that much. :-)